Dry Fruits - Raisin In India

Dry Fruits - Raisin In India

A raisin or Kishmish is a dried grape produced in many regions of the world and be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, Australia, and South Africa, the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden-colored dried grape, and currant being a dried small Black Corinth seedless grape. Raisins are rich in sugar, fructose, and glucose. They have an abundance of dietary fiber and bioactive compounds like vitamins, minerals, polyphenols, anthocyanins, and flavonols. Raisins are 15% water, 79% carbohydrates (including 4% fiber), and 3% protein, and contain negligible fat (table). In a 100-gram reference amount, raisins supply 299 kilocalories and moderate amounts (10-19% DV) of the Daily Value for several dietary minerals, riboflavin, and vitamin B6 (table). It may act as an antioxidant, good for blood sugar levels, and anti-inflammatory properties, reduce cholesterol levels, and antimicrobial activity, and benefit

  • Product Code
  • ILEA001988310
  • Registered date
  • 2023/11/13 00:00:00
  • Credit
  • NurPhoto / Kyodo News Images
  • Media source
  • Soumyabrata Roy/NurPhoto
  • Media size
  • 6048 × 4024 pixel
  • Resolution
  • 300 dpi
  • Deployment size
  • 16.99(MB)*
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    Dry Fruits - Raisin In India

    Dry Fruits - Raisin In India

    A raisin or Kishmish is a dried grape produced in many regions of the world and be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, Australia, and South Africa, the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden-colored dried grape, and currant being a dried small Black Corinth seedless grape. Raisins are rich in sugar, fructose, and glucose. They have an abundance of dietary fiber and bioactive compounds like vitamins, minerals, polyphenols, anthocyanins, and flavonols. Raisins are 15% water, 79% carbohydrates (including 4% fiber), and 3% protein, and contain negligible fat (table). In a 100-gram reference amount, raisins supply 299 kilocalories and moderate amounts (10-19% DV) of the Daily Value for several dietary minerals, riboflavin, and vitamin B6 (table). It may act as an antioxidant, good for blood sugar levels, and anti-inflammatory properties, reduce cholesterol levels, and antimicrobial activity, and benefit
      Dry Fruits - Raisin In India

      Dry Fruits - Raisin In India

      A raisin or Kishmish is a dried grape produced in many regions of the world and be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, Australia, and South Africa, the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden-colored dried grape, and currant being a dried small Black Corinth seedless grape. Raisins are rich in sugar, fructose, and glucose. They have an abundance of dietary fiber and bioactive compounds like vitamins, minerals, polyphenols, anthocyanins, and flavonols. Raisins are 15% water, 79% carbohydrates (including 4% fiber), and 3% protein, and contain negligible fat (table). In a 100-gram reference amount, raisins supply 299 kilocalories and moderate amounts (10-19% DV) of the Daily Value for several dietary minerals, riboflavin, and vitamin B6 (table). It may act as an antioxidant, good for blood sugar levels, and anti-inflammatory properties, reduce cholesterol levels, and antimicrobial activity, and benefit
        Dry Fruits - Raisin In India

        Dry Fruits - Raisin In India

        A raisin or Kishmish is a dried grape produced in many regions of the world and be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, Australia, and South Africa, the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden-colored dried grape, and currant being a dried small Black Corinth seedless grape. Raisins are rich in sugar, fructose, and glucose. They have an abundance of dietary fiber and bioactive compounds like vitamins, minerals, polyphenols, anthocyanins, and flavonols. Raisins are 15% water, 79% carbohydrates (including 4% fiber), and 3% protein, and contain negligible fat (table). In a 100-gram reference amount, raisins supply 299 kilocalories and moderate amounts (10-19% DV) of the Daily Value for several dietary minerals, riboflavin, and vitamin B6 (table). It may act as an antioxidant, good for blood sugar levels, and anti-inflammatory properties, reduce cholesterol levels, and antimicrobial activity, and benefit
          Dry Fruits - Raisin In India

          Dry Fruits - Raisin In India

          A raisin or Kishmish is a dried grape produced in many regions of the world and be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, Australia, and South Africa, the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden-colored dried grape, and currant being a dried small Black Corinth seedless grape. Raisins are rich in sugar, fructose, and glucose. They have an abundance of dietary fiber and bioactive compounds like vitamins, minerals, polyphenols, anthocyanins, and flavonols. Raisins are 15% water, 79% carbohydrates (including 4% fiber), and 3% protein, and contain negligible fat (table). In a 100-gram reference amount, raisins supply 299 kilocalories and moderate amounts (10-19% DV) of the Daily Value for several dietary minerals, riboflavin, and vitamin B6 (table). It may act as an antioxidant, good for blood sugar levels, and anti-inflammatory properties, reduce cholesterol levels, and antimicrobial activity, and benefit
            Dry Fruits - Raisin In India

            Dry Fruits - Raisin In India

            A raisin or Kishmish is a dried grape produced in many regions of the world and be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, Australia, and South Africa, the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden-colored dried grape, and currant being a dried small Black Corinth seedless grape. Raisins are rich in sugar, fructose, and glucose. They have an abundance of dietary fiber and bioactive compounds like vitamins, minerals, polyphenols, anthocyanins, and flavonols. Raisins are 15% water, 79% carbohydrates (including 4% fiber), and 3% protein, and contain negligible fat (table). In a 100-gram reference amount, raisins supply 299 kilocalories and moderate amounts (10-19% DV) of the Daily Value for several dietary minerals, riboflavin, and vitamin B6 (table). It may act as an antioxidant, good for blood sugar levels, and anti-inflammatory properties, reduce cholesterol levels, and antimicrobial activity, and benefit
              Indian Okra

              Indian Okra

              Okra or Okro (Abelmoschus esculentus), is a flowering plant in the mallow family that goes by several different names in English-speaking nations and the fruit of this plant India it is known as Bhindi (Hindi), Lady's finger (English), Bendakaya (Telugu), Bhinda (Gujarati), grown in tropical, subtropical, and warm temperate regions of the world. Okra is thought to have been introduced to India by the Bantu tribe, which moved there from Egypt around 2000 BC. Green seed pods on it are tasty. There are many who believe that okra originated in West Africa, Ethiopia, Southeast Asia, and South Asia. It is a prominent ingredient in Southern American cuisine as well as Middle Eastern, Indian, Brazilian, and Sri Lankan cuisines. Raw okra contains 90% water, 2% protein, 7% carbohydrates, and negligible fat. In a 100-gram reference amount, raw okra is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin C, and vitamin K, with moderate contents of thiamin, folate and magnesium (table). Care should
                Indian Okra

                Indian Okra

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                  Indian Okra

                  Indian Okra

                  Okra or Okro (Abelmoschus esculentus), is a flowering plant in the mallow family that goes by several different names in English-speaking nations and the fruit of this plant India it is known as Bhindi (Hindi), Lady's finger (English), Bendakaya (Telugu), Bhinda (Gujarati), grown in tropical, subtropical, and warm temperate regions of the world. Okra is thought to have been introduced to India by the Bantu tribe, which moved there from Egypt around 2000 BC. Green seed pods on it are tasty. There are many who believe that okra originated in West Africa, Ethiopia, Southeast Asia, and South Asia. It is a prominent ingredient in Southern American cuisine as well as Middle Eastern, Indian, Brazilian, and Sri Lankan cuisines. Raw okra contains 90% water, 2% protein, 7% carbohydrates, and negligible fat. In a 100-gram reference amount, raw okra is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin C, and vitamin K, with moderate contents of thiamin, folate and magnesium (table). Care should
                    Indian Okra

                    Indian Okra

                    Okra or Okro (Abelmoschus esculentus), is a flowering plant in the mallow family that goes by several different names in English-speaking nations and the fruit of this plant India it is known as Bhindi (Hindi), Lady's finger (English), Bendakaya (Telugu), Bhinda (Gujarati), grown in tropical, subtropical, and warm temperate regions of the world. Okra is thought to have been introduced to India by the Bantu tribe, which moved there from Egypt around 2000 BC. Green seed pods on it are tasty. There are many who believe that okra originated in West Africa, Ethiopia, Southeast Asia, and South Asia. It is a prominent ingredient in Southern American cuisine as well as Middle Eastern, Indian, Brazilian, and Sri Lankan cuisines. Raw okra contains 90% water, 2% protein, 7% carbohydrates, and negligible fat. In a 100-gram reference amount, raw okra is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin C, and vitamin K, with moderate contents of thiamin, folate and magnesium (table). Care should
                      Indian Okra

                      Indian Okra

                      Okra or Okro (Abelmoschus esculentus), is a flowering plant in the mallow family that goes by several different names in English-speaking nations and the fruit of this plant India it is known as Bhindi (Hindi), Lady's finger (English), Bendakaya (Telugu), Bhinda (Gujarati), grown in tropical, subtropical, and warm temperate regions of the world. Okra is thought to have been introduced to India by the Bantu tribe, which moved there from Egypt around 2000 BC. Green seed pods on it are tasty. There are many who believe that okra originated in West Africa, Ethiopia, Southeast Asia, and South Asia. It is a prominent ingredient in Southern American cuisine as well as Middle Eastern, Indian, Brazilian, and Sri Lankan cuisines. Raw okra contains 90% water, 2% protein, 7% carbohydrates, and negligible fat. In a 100-gram reference amount, raw okra is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin C, and vitamin K, with moderate contents of thiamin, folate and magnesium (table). Care should